by Nafeisa Shukair-Farley
Our society has always been obsessed with “sauce.” Dallas Cowboys Cole Beasley is the “sauce” on the field, Beyoncé has “hot sauce” in her bag, and good “sauce” will take a meal to the next level, and the most important… good liquor is the “sauce.” So it should be no surprise that when McDonald’s announced they were bottling up their “special sauce” to give away, the public ate it up! Society has waited since 1967 to get their hands on the special sauce and now they have the opportunity to grab one of the limited 10,000 bottles. Continue reading
by Steven Doyle
I got into a discussion today on fast food. This after the airing of the Canadian McDonald’s commercial which defended their chicken nuggets and made an attempt to debunk the pink slime rumors. The most interesting part of the conversation was what fast food would you (or I) actually eat. Although I dine pretty well and have few opportunities or desire for fast food, I contend most people have their favorites when presented a choice. I made a list of my favorites. Continue reading
by Steven Doyle
Since we are on the subject of Andre Natera and his restaurants in Highland Park Village, it might be worth noting that the chef recently added poutine to his menu at Village Kitchen. Poutine, you say? Yes, that luscious plate of steaming fried potatoes, laden with supple lumps of cheese curd and smothered with gravy. That poutine.
It could be argued that it is the national dish of Canada. Everywhere you go in Canada you will find a version of poutine on the menu. From the lowly McDonald’s version for $3.99, to the very elegant Au Pied de Cochon in Qubec with their foie gras version for a mere $23 Canadian. You cannot go anywhere, including a ballpark, without being able to order this dish. But most identify poutine as being sold at casse-croûtes, or a greasy spoon diner, or roadside chip wagons called cabanes à patates. Continue reading